Pulled Pork Tacos and Toppings

Step 1

Pulled Pork Tacos - Make one batch of homemade Slow Cooker Pulled Pork. It's a very easy recipe but you need to plan ahead 4 to 8 hours, because it cooks in a slow cooker. Alternatively, you can use store bought pulled pork.

Step 2

Assembly - Place the stack of corn tortillas on a microwave-safe plate, damped a paper towels, wring it out, place it over the tortillas, and microwave on high power for 30 seconds. This helps them be more pliable and less prone to ripping. If you prefer crispy tacos, fry the tortillas in a large skillet with a bit of vegetable or canola oil for about 15 seconds per side.

Step 3

Add a bit of pulled pork to each taco, and top with the various toppings you want (see items 4 through 7 below for how to prepare the various options), as well as sprinkling queso fresco, cilatanto, lime juice, or other salsas*, as desired. Note - All toppings are entirely optional and should be added if desired, and to taste.

Step 4

Cilantro Lime Slaw - To a large bowl, add all the ingredients, stir to combine, and let stand for at least 5 to 10 minutes to soften while you prepare the other toppings. Tip - If you can find a bagged coleslaw type of mix with both red and green sliced cabbage and shredded carrots, use it to save time. Taste and make any necessary salt or seasoning adjustments, to taste. Extra slaw will keep airtight in the fridge for up to 5 days.

Step 5

Pickled Red Onions - To a microwave-safe bowl, add the vinegars, sugar, salt, and heat on high power for 30 seconds. Stir to combine.

Step 6

Place the sliced red onions in a Mason jar with a lid or medium bowl, pour the vinegar mixture over the onions, stir to combine, and cover. Let stand for at least 5 to 10 minutes, or up to overnight. You can keep it on your counter or in the fridge if you plan to let the onions marinate for many hours. Extra onions will keep airtight in the fridge for up to 10 to 14 days.

Step 7

Avocado Crema - To the canister of a high speed blender or food processor, add all ingredients, and pulse for a couple seconds or whiz until desired texture is achieved. Tip - If you prefer a chunkier texture, you can mash the avocado and whisk everything together by hand. Taste and make any necessary salt or seasoning adjustments, to taste. Extra avocado crema will keep airtight in the fridge for up to 3-4 days. It will oxidize a bit but the crema or sour cream, coupled with the lime juice, will prevent it a bit.